📝 About This Recipe
Rediscover the robust, nutty charm of one of nature's most powerful ancient pulses: the horse gram. This savory porridge, known as Kollu Kanji in Southern India, is a warming elixir celebrated for its incredible protein content and earthy, deep flavor profile. Slow-cooked with fragrant cumin, creamy coconut, and a hint of ginger, it offers a comforting texture that nourishes the soul and revitalizes the body.
🥗 Ingredients
The Pulse Base
- 1 cup Horse Gram (Kollu) (cleaned and stones removed)
- 1/4 cup Raw Rice or Broken Rice (helps provide a creamy consistency)
- 5-6 cups Water (for pressure cooking/boiling)
Aromatics and Spice
- 6-8 pieces Garlic Cloves (peeled and slightly crushed)
- 1 teaspoon Cumin Seeds (roughly bruised in a mortar)
- 1 inch Fresh Ginger (finely grated)
- 10 pieces Small Onions (Shallots) (peeled and sliced)
- 2 pieces Green Chilies (slit lengthwise)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Salt (adjust to taste)
The Finish
- 1/2 cup Fresh Grated Coconut (or 1/4 cup thick coconut milk)
- 1 sprig Curry Leaves (fresh is best)
- 1 tablespoon Ghee (Clarified Butter) (optional but highly recommended)
👨🍳 Instructions
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1
Begin by dry-roasting the horse gram in a heavy-bottomed pan over medium heat for 3-5 minutes until it becomes fragrant and turns a shade darker. This step is crucial for unlocking its nutty aroma.
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2
Rinse the roasted horse gram and the raw rice together under cold water until the water runs clear.
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3
Place the horse gram and rice in a large bowl and cover with 3 cups of water. Allow them to soak for at least 6-8 hours, or overnight, to ensure even cooking and better digestibility.
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4
Drain the soaking water and transfer the gram and rice to a pressure cooker or a heavy deep-set pot.
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5
Add 5 cups of fresh water, the crushed garlic cloves, slit green chilies, grated ginger, and turmeric powder to the pot.
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6
If using a pressure cooker, close the lid and cook on medium-high heat for 6-8 whistles. If using a regular pot, bring to a boil, then simmer covered for 45-60 minutes until the gram is completely soft and mashable.
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7
Once the pressure releases naturally, open the lid and check the consistency. The gram should be tender enough to squash easily between your fingers.
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8
Using a heavy wooden masher or the back of a large spoon, lightly mash some of the grains directly in the pot. This creates a thick, silky porridge texture.
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9
Stir in the sliced shallots and the bruised cumin seeds. If the porridge is too thick, add another cup of hot water to reach your desired consistency.
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10
Add salt to taste and let the porridge simmer on low heat for another 5-7 minutes to allow the flavors of the shallots and cumin to meld.
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11
Stir in the fresh grated coconut (or coconut milk) and the fresh curry leaves. Let it sit on the heat for just one minute—do not boil vigorously after adding coconut.
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12
Turn off the heat and drizzle a tablespoon of golden ghee over the top. Cover and let it rest for 2 minutes before serving to allow the aromas to settle.
💡 Chef's Tips
Soaking is mandatory; horse gram is a very hard pulse and skipping this will lead to an uneven texture. For a smoky depth, you can temper the shallots and cumin in the ghee separately before stirring them into the finished porridge. If you are vegan, simply replace the ghee with a high-quality virgin coconut oil for an equally delicious aroma. Always use hot water if you need to thin out the porridge at the end to prevent the starch from seizing. Leftovers thicken significantly; reheat with a splash of water or coconut milk to revive the texture.
🍽️ Serving Suggestions
Serve piping hot in deep ceramic bowls with a side of spicy lemon or mango pickle. Pairs beautifully with 'Thogayal' (a thick South Indian lentil chutney) or roasted papadums. For a complete meal, serve alongside a dry vegetable stir-fry like cabbage or green bean poriyal. A dollop of fresh yogurt on the side can provide a cooling contrast to the earthy spices. Enjoy as a hearty, restorative breakfast or a light, comforting dinner on a rainy evening.